KosherEye.com

This dough is terribly easy to make but is still incredibly buttery and tasty. You have two options: You can make it with all butter (or non-dairy margarine) for full flakiness or add a little shortening to lend greater workability to the mix. Both are great options for double-crust pies.

In the bowl of a food processor fitted with the blade attachment, pulse together the flour, salt, sugar and butter, until the mixture resembles cornmeal.

In a small bowl, stir together the ice water and the lemon juice. Slowly add the liquid to the flour mixture, pulsing, until the dough just comes together. Squeeze a small piece of dough between your thumb and index finger to make sure it holds its shape.

Turn the dough out onto a lightly floured surface and divide it in half. Gently turn over each piece of dough a few times so that any dry bits are incorporated. Form each piece into a loose disk, cover the dough with plastic wrap and let it rest in the refrigerator for at least 20 minutes.